Thursday, October 25, 2018

Recipe Thursday: Steak and Bordeaux

Red Bordeaux is often the go-to pairing for steak, and for good reason. Actually, there is some science behind it. According to an article in the Smithsonian, researchers have found that “astringent wine and fatty meat occupy different ends of the culinary sensory spectrum, titillating our palate in ways neither offering could do on its own.”

Photo: Jamie Oliver

A wonderful Bordeaux that will not disappoint when it comes to steak pairing is the Chateau Lamothe Bordeaux Rouge. Chock-full of classic plum fruit, spice and savory notes, this wine is a match made in heaven for a perfectly cooked steak (thank you, Jamie Oliver).

It’s here! The Rocim Clay Aged has finally arrived. Featured in Wine & Spirits Magazine and Sarah Ahmed’s The Wine Detective, this amphora red is getting some serious attention. Now you can get in on the action! Click link in bio for the W&S article. #clayaged #amphorawine #rocim #portuguesewine #alentejowines #oldportugal #blog

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Wine of the Week - Château Lamothe Bordeaux Rouge

This week's featured wine is a real classic - Bordeaux resonates for many a wine lover, and with good reason. Though the most famed wines from this region can command eye-watering prices, there are plenty of delicious bottles out there with wallet-friendly prices. Enter the Château Lamothe Bordeaux Rouge. A blend of Merlot, Cabernet Sauvignon, and Cabernet Franc, this powerhouse red shows all the typical hallmarks of Bordeaux - plum and blackcurrant fruit, spice, and savory notes - at price that makes it ideal for everyday drinking.

Located in the commune of Haux southwest of Bordeaux’s city center, Château Lamothe has actively produced estate-bottled wine since the 16th century. Its renovation in the 19th century yielded the distinctive façade now pictured on the label of each of the Lamothe cuvees. It is currently run by The Néel-Chombart family, who have owned the property since 1956. The Château currently spans 80 hectares of clay and limestone slopes in prime Bordeaux growing conditions. Over the past fifty years the family purchased more hectarage under vine and converted what were underground galleries below the chateau into cellars ideal for aging wine. Winemaking technology was also modernized and vastly improved. Today Château Lamothe’s distinctive label is recognized world-wide, and enjoys quite a following.

Thursday, October 18, 2018

Recipe Thursday: Dining with Beaujolais

While Beaujolais (in particular, Beaujolais Nouveau) is associated with the Thanksgiving table, Beaujolais is a versatile wine made it many different styles that can be enjoyed throughout the year, and with many types of cuisine. Due to its typically (not always) light body and nice acidity, it makes a wonderful red option for delicate dishes that can easily be overpowered by fuller-bodied red wines.

Photo: Baija Lafridi / Epicurious

For example, this week we’re pairing Laurent Martray’s Brouilly “La Folie”, a lovely fruit-driven Beaujolais, with aromatic Chicken Tagine with Apricots and Almonds from Epicurious. The deep plum flavors of the wine meld beautifully with the dried Turkish apricots and sweet, Moroccan-spiced chicken.

Wednesday, October 17, 2018

Wine of the Week - Laurent Martray Brouilly "La Folie"

This week's featured wine, Brouilly "La Folie", which is translated to "the madness", is one of the newest cuvees from Laurent Martray. Brouilly wines are produced from vineyards in central-north Beaujolais and is mostly dedicated to growing the Gamay grape varietal. Laurent Martray's Brouilly vineyard is located on the famous Mont Brouilly, and unlike the light fresh Beaujolais Nouveau wines, Brouilly wines are more fruit-driven with plum and berry flavors. Martray's Brouilly "La Folie" goes through partial destemming and temperature-controlled fermentation, followed by a 8-10 day vatting period with semi-carbonic maceration. It's then aged in oak barrels and bottled with no fining and very light filtration. Brouilly is a perfect addition to a variety of cuisines. Due to it light body and acidity, it pairs perfectly with dishes such as tomato, chard and gruyère casserole, chicken in red wine vinegar, panko-crusted veal chops with sorrel cream, black olive tapenade, and cajun shrimp and grits.

Laurent Martray’s vineyards are located on Chateau de la Chaize– he is one of the vignerons for the estate, and also creates wine under his own name from the same vines. The site boasts a chateau built between 1674 and 1676 by François de la Chaize d’Aix, the brother of Father La Chaize, the official confessor of Louis XIV. The estate is located in Odenas, 45 kilometresnorthwest of Lyon. This is a famous area, on a huge estate in the south of Burgundy, with 99 hectares of vineyards.


Tuesday, October 16, 2018

Samuel Billaud in Burghound

Allen Meadows of Burghound has released his barrel scores for 2017 Chablis. Among the producers profiled is Samuel Billaud who described his 2015 vintage thusly: "I would describe them as strongly resembling 2015 but with more evident minerality. The style of the 2017s contrasts markedly with
that of the 2016s as the latter is somewhat exotic with what I would describe as a cold minerality."

Part of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon. The resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.

Friday, October 12, 2018

Max Ferd. Richter in Mosel Fine Wines

Mosel Fine Wines has released their first batch of scores for the 2017 vintage and the wines from Max Ferd. Richter are getting great press.
"This is yet another stunning collection of wines crafted by young Constantin Richter. While all single-vineyard wines (and especially those made in a fruity style) are highly recommended, we have to underline the extremely high quality of the Estate’s “basic” wines. Unfortunately these are only available in tiny quantities, but no stone should be left unturned in trying to get some of these great QPR champions... All in all there is much to love in the 2017 Richter wines!" (Jean Fisch & David Rayer)

The estate of Max Ferd. Richter has been passed down from father to son for the past 300 years. The current reins are held by Dr. Dirk Richter, the 9th generation, and will eventually be passed down to his son Constantin. The estate produces world-class Rieslings from some of the most esteemed vineyards in the Mosel, and all production comes from estate holdings. The terroir of their steep vineyard sites is generally grey slate with different compositions of ferruginous (Brauneberg), mineral quartz (Veldenz) or clay (Graach, Wehlen, Mülheim) soils; those deeply influence character and flavor  of the wines. Strict attention to quality and detail is paid to all vines from the QBAs on up through the Eisweins. Through the entire line of wines, their hallmark balance is evident in every glass.

Thursday, October 11, 2018

Recipe Thursday: Meat Lover's White Wine

Die-hard white wine drinkers can be at a loss when it comes to pairing white wine with dishes on the heavier or more acidic side. Leave it to Italy, the land of tomato-based sauces and rich pastas, to offer the perfect solution.

Photo: Rachael Ray

What white should you pair with a meaty, tomato based pasta such as Rachael Ray’s Double-Meat White Ragu? Try Tenuta Scuotto’s Fiano di Avellino, a smoky, nutty and spicy white wine from Italy with just the right amount of weight on the palate to match the pasta, while also providing nice crispness and minerality to cut through the fat of the meat in the sauce.